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Leek Patties

Petite crispy fritters, often known as keftedes, are a cherished speciality in Jewish cuisine. These wonderful leek patties offer a flavorful fusion of savory beef with the subtle, mildly sweet taste of fresh leeks, rendering them truly crave-worthy.

Produces 12

• 4 leeks
• 250g ground beef
• 2 eggs
• 1 tbsp breadcrumbs
• 1 tbsp fresh dill, minced
• 1 tbsp flat-leaf parsley, finely chopped
• ½ tsp sweet paprika
• Oil, for frying
• Fresh lemon wedges, to accompany

Clean the green leeks carefully and trim off the roots and the bulk of the green tops. Cut lengthwise along the length then into 1.5-centimeter pieces. Place in a deep frying pan and submerge with cold water, then cook over a medium flame for about twenty minutes or until cooked through.

Remove the water from the cooked leeks and transfer in a large mixing bowl with the ground beef, eggs, matzo meal, chopped dill, flat-leaf parsley and sweet paprika and season generously with pepper and salt. Stir thoroughly using your fingers then mold a several scoops into a patty, pressing a little. Set on a tray and proceed for the remaining of the preparation.

Warm cooking oil in a frying pan to a amount of about 2cm over a medium flame. When the heated oil is sizzling, fry the fritters in small groups until golden brown on each side. (Do not fill the pan as this drops the oil temperature of the cooking oil.) Remove the cooked croquettes to a dish topped with paper towel and permit to drain.

Serve with lemon slices.

Spinach Patties

These cheesy spinach croquettes are a genuine treat. The crunchy outside gives way to a soft center. The leafy spinach imparts a bright, moderately natural taste, while the grated cheese gives a savory, flavorful smoothness. You can substitute the cheesy element with boiled, crushed potato if you prefer.

Yields 16–18

• 1kg fresh spinach (or about 500g iced spinach, defrosted for several hours in the refrigerator)
• 3 tbsp oil
• 1 yellow onion, diced small
• 2 cloves of garlic, crushed
• 100g salty cheese, grated
• 80g ricotta
• ½ tsp nutmeg spice
• ½ tsp paprika
• 120g breadcrumbs (about 1.25 cups), plus extra if needed
• 3 large eggs
• Oil for frying (or use neutral oil)
• Lemon wedges, to accompany

For fresh spinach, clean it thoroughly, discarding any stalks, and cut into it into large chunks. Place in a deep pan with a little liquid over a medium heat. Once wilted, drain in a strainer for about a quarter hour, then remove any extra water and set aside.

For thawed frozen spinach, completely press out excess liquid.

Heat the olive oil in a frying pan over a moderate heat and cook the onion and garlic cloves until translucent, about a few minutes. Take off the heat.

Put the wilted spinach, cooked onion and sauteed garlic, kefalotyri, creamy cheese, grated nutmeg, paprika, breading and eggs in a large bowl and spice with salt and pepper. Mix thoroughly until combined. If the preparation seems too soft, mix in some more breadcrumbs.

With your fingers, shape the dough into elongated patties a bit bigger than a nut but less bulky than an egg, and put them on a baking sheet covered with wax paper. Cover and refrigerate for at least 1 hour.

In a large frying pan over medium heat, preheat cooking oil to a amount of about half an inch. Brown the patties a small batch for two to three minutes on both sides, turning so they are crispy all over, then put on absorbent paper.

Offer with lemon wedges.

Lentil Croquettes

With their golden crust and moist center, these fritters are not only flavorful but also a highly wholesome snack or main course.

Makes 12

• 45g dry lentils (0.25 cup)
• 90g burghul (half a cup)
• 125ml oil (½ cup)
• 1 large onion, chopped small
• 1 tsp cumin powder
• 1 tbsp fresh mint, diced
• 1 tbsp fresh parsley, chopped
• 1 egg
• Seasoning, to liking
• Yogurt and lemon slices, to garnish

Add the lentils in a pot and cover with ample cold water. Simmer over a moderate heat for about twenty minutes or until almost cooked, including extra liquid to maintain the pulses covered if required.

Stir in the bulgur wheat and continue cooking until softened. Drain the lentils and burghul well and reserve in a container.

Preheat a portion of the